Chenopodium quinoa willd and oligopeptide protein solid beverage and preparation method

Abstract

The invention discloses a chenopodium quinoa willd and oligopeptide protein solid beverage and a preparation method. The solid beverage comprises 20-40% of chenopodium quinoa willd powder, 5-30% of bran powder, 4-8% of wheat peptide powder, 2-4% of soybean peptide powder, 2-4% of marine oligopeptide, 4-8% of resistant dextrin, 10-50% of functional sugar and 4.02-26.17% of flavored additives, wherein the flavored additives comprise at least one of a sweetening agent and a flavor agent. According to the solid beverage, the components are reasonable in nutrition collocation, the solid beverage can provide various sufficient nutrient components of protein, oligopeptide, amino acids, minerals, vitamins, dietary fibers and the like for human bodies, and besides, has the efficacy of improving theimmunity of organisms and reducing the case rate of human bodies, is particularly suitable for being used for assistance for breakfasts or as replacement foods. In addition, the solid beverage is good in mouth feel and flavor, convenient to eat, and easy to absorb by human bodies, and can meet consumption requirements of crows in modern society.

Description

technical field [0001] The invention relates to the technical field of a beverage and its preparation, in particular to a solid beverage and a preparation method thereof. Background technique [0002] With the improvement of material living standards and the enhancement of people's health awareness, people have begun to pay more and more attention to improving their own immunity through the nutritional balance of food, especially the nutritional value and health care functions of coarse grains. The quality requirements in terms of flavor and naturalness are gradually increasing. Therefore, the nutritious food with a single composition can no longer meet the needs of people, and it has become a problem to be solved urgently to develop a kind of nutritious food aimed at ordinary consumers with more balanced nutrition, natural ingredients, high absorption rate, good taste and flavor, and high cost performance. . Therefore, people in the industry have begun to study the charac...

AI Technical Summary

Problems solved by technology

However, the lack of practicability of oligopeptides is due to its bad flavor (especially bitter taste), and its masking method is generally to carry out enzymatic removal, fermentation or make microcapsules, although enzymatic removal and fermentation can remove part of the bad taste. Flavor, but not very thorough, and at the same time, the nutritional value of the oligopeptide itself is lost; oligopeptide products in the form of microcapsules can cover up the bad flavor, but products in the form of capsules are similar to drugs, and are not easily accepted by consumers

[0009] For example, the Chinese patent

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